Chicken Chops (Cotelettes de Poulet) a la Signora
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 277. The excerpt below is the record exactly as published.
icken Chops ( Cotelettes de Poulet ) a la Signora Select young chickens; wash and clean well; remove the skin from the breast, then carve the breast in thin slices; put on a but¬ tered pan — forming them in the shape of a chop, all the same size, one for each person. Then scrape all the white meat from the bones and make a nice rich chicken mousse [see recipe: Chicken Mousse]. Decorate the chops with chicken mousse by waving the mousse (with a paper bag that has a fancy tube) all around with small dots of truffle on top, with a dot of the mousse in the centre and a diamond of truffle on the top. Put in oven with some sherry or chicken broth in the pan and cook from six to eight minutes — well covered. Then dish up on a foundation of spinach
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